Everyday Kitchen

Indian · Dinner

Mutton rogan josh

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · Gluten-free · High-protein

Braise mutton in a red chili and warm-spice sauce. This home adaptation uses yogurt and a gentle simmer rather than a pressure cooker.

Prep
20 min
Cook
100 min
Total
120 min
Servings
4
Difficulty
Medium
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of mutton rogan josh
Representative photograph of mutton rogan josh. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Meat

Base

Sauce

Equipment

Heavy pot with lid; spoon; bowl; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 10 min

  1. Heat 40 g ghee in a heavy pot. Add 4 cardamom pods and 1 cinnamon stick; stir for 30 seconds. Add 800 g boneless mutton shoulder, cubed, 1 tsp salt; brown for 8 minutes. Do not wash raw meat.

Build the sauce · About 12 min

  1. Add 200 g onion, chopped; cook for 8 minutes. Add 20 g ginger-garlic paste, 2 tsp Kashmiri chili powder, 2 tsp ground fennel, 1 tsp ground ginger and ½ tsp turmeric; stir for 1 minute. Lower the heat and stir in 150 g yogurt a spoonful at a time.

Braise · About 85 min

  1. Add 450 ml water; bring to a gentle simmer. Cover and cook for 75–90 minutes. Stir every 20 minutes; add a splash of boiling water if it catches.

    Check: Mutton should be fork-tender. Lamb pieces must reach at least 63°C / 145°F and rest 3 minutes; braising takes longer for tenderness.

Finish · About 5 min

  1. Remove the whole spices. Simmer uncovered for 3–5 minutes if the sauce is thin.

    Check: The sauce coats a spoon.

Tips

  • Kashmiri chili gives colour with moderate heat.
  • Tenderness matters more than the timer.

Substitutions

  • Lamb shoulder can replace mutton; check it earlier.
  • Use oil instead of ghee.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Cook the complete curry one day ahead; chill in shallow containers.
  • Reheat gently with a little water, to 74°C / 165°F.

FAQ

Is this a Kashmiri ceremonial recipe?

No. It is a home-style draft with onion and yogurt; regional methods vary.

Why add yogurt slowly?

Slow addition over low heat reduces splitting.

Can I use lean leg meat?

Yes, but it can dry out. Keep the simmer gentle and check tenderness early.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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